Tembleque Puerto Rican Coconut Pudding

Ingredients

• 2 cans coconut milk , 14 ounce
• 0.75 cups sugar
• 0.25 teaspoons kosher salt
• 0.5 cups cornstarch
• 1 pinch ground cinnamon

Instructions

1. 1

   Stir together coconut milk, sugar, and salt in a saucepan. Spoon 3 to 4 tablespoons coconut milk mixture into a small bowl and stir in cornstarch until dissolved; pour into the saucepan. Bring mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.

2. 2

   Pour into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.

3. 3

   Run a thin knife around the edges of each mold; invert onto serving plates. Garnish tops with cinnamon.